Misang’s Kitchen: Red Velvet Cupcake

Posted: November 7, 2013 in Misang's Kitchen
Tags: , , ,

Red Velvet cupcakes are miniature version of the famous Red Velvet cake. It is usually topped with cream cheese frosting or buttercream frosting. Actually, this soft and moist cupcake is just chocolate cake with red food color. The red color gives it a more appetizing appearance than a regular chocolate cupcake but more or less, they have that same chocolate-y flavor, and its color goes really well with white frosting.

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my not-so-red Red Velvet Cupcake

This red-colored cupcake blends well with a cup of coffee for breakfast or snacks. And this yummy treat also gives me that Christmas feel.

Note: my cupcakes isn’t that red because I did not follow the amount of food color.

And here’s how to make that delicious cupcake:

Ingredients:

  • 2 1/2 cups cake flour, sifted
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 stick butter (half a cup), unsalted
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh milk
  • 2 teaspoons white vinegar
  • 4 to 5 teaspoons red food coloring

Frosting: (for 16 cupcakes)

  • 16 ounces cream cheese
  • 1/2 cup sweet butter, softened
  • 2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Procedure:

  • Combine fresh milk and vinegar. Mix well. Set aside.
  • Arrange the paper cups in 2 cupcake trays. Preheat oven to 350 degrees Fahrenheit.
  • Cream the butter until the texture becomes smooth. Put-in the sugar while continuously beating. Do this until the texture becomes cottony. Put-in the eggs and vanilla extract. Beat until it mixes well with the other ingredients. Set aside.
  • Combine the milk and vinegar mixture with the food coloring. Mix well. Set aside.
  • Combine the flour, cocoa powder, baking powder, and baking soda. Mix well.
  • Put-in about a few tablespoons of the cake flour mixture followed by a few tablespoons of the milk and food coloring mixture on the bowl of the butter mixture while beating. Continue this process until all the flour and food coloring mixture is used up.
  • Pour the mixture equally on the paper cups. Bake for 16 to 22 minutes or until it passes the toothpick test
  • Let the cupcakes cool down by placing each in a wire rack.
  • Apply the cream cheese frosting on top.

Frosting:

  • Cream the butter using an electric mixer.
  • Add the cream cheese and then continue mixing until the texture is smooth.
  • Gradually add the confectioners’ sugar while beating and then pour-in the vanilla extract.
  • Continue whisking until the texture becomes fluffy.

This recipe yields 16 cupcakes.

Original recipe from Panlasang Pinoy.

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